Seven sucrose esters, physakengoses K-Q (1-7) were isolated from the aerial parts of Physalis alkekengi var. franchetii. Their structures were elucidated on the basis of extensive spectroscopic analyses and chemical methods. These new compounds were tested for their antimicrobial abilities against Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa and Escherichia coli. Among the isolated sucrose esters, compounds 1-5 showed potent antibacterial activity with MIC values ranging from 2.16 to 12.76 μg/mL.
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http://dx.doi.org/10.1016/j.carres.2017.07.010 | DOI Listing |
Org Biomol Chem
December 2024
Instituto de Catálisis y Petroleoquímica, CSIC, 28049 Madrid, Spain.
J Sci Food Agric
December 2024
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
Background: Growing public concern over the health risks of high-sugar diets has led to a consensus on the necessity of sugar reduction. This research evaluated the effects of oligosaccharides (OS), sodium carboxymethyl cellulose (CMCNa) and d-allulose as a compound improver on the quality of sugar-reduced bread, aiming to assess the feasibility of substantial sucrose reduction at the same time as maintaining desirable bread characteristics.
Results: Compared to bread with a 90% sugar reduction, the improved formulation increased specific volume by 50.
Fitoterapia
January 2025
Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Col. Juriquilla 76230, Querétaro, Qro., Mexico. Electronic address:
Two populations of Physalis patula Miller collected in different localities (Querétaro and Teotihuacán) of Central México were analyzed. Eight new compounds including three withanolides, physapatolides A-C (1-3), two labdanes, 12-epi-physacoztomatin (10) and physapatulone (12), besides three 12-O-glucosyl labdanes, patulosides A-C (13-15), were isolated from these collections. A series of known withanolides, flavonoids, labdanes, sucrose esters, and sterols were also isolated.
View Article and Find Full Text PDFJ Agric Food Chem
December 2024
College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211816, China.
Rebaudioside M2 (RebM2) is characterized as 13-[(2--β-d-glucopyranosyl-3--β-d-glucopyranosyl-β-d-glucopyranosyl)oxy] ent-kaur-16-en-19-oic acid-[(2--β-d-glucopyranosyl-6--β-d-glucopyranosyl-β-d-glucopyranosyl) ester], an isomer of rebaudioside M with a 1 → 6 sugar linkage. The product was found in the biotransformation of rebaudioside D (RebD) catalyzed by a glycosyltransferase from (UGT). Herein, guided by consensus engineering and molecular dynamics simulations, a variant UGT with enhanced activity and thermostability was obtained.
View Article and Find Full Text PDFFood Res Int
December 2024
Food Structure & Function Research Group, Department Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
Anhydrous milk fat (AMF) is a flavorful, but particularly complex fat containing a wide variety of fatty acids (FAs) and triglycerides (TGs), resulting in an extended melting range of -40 °C to 40 °C. The functionality of this fat can be steered by the addition of sucrose esters (SEs). In this study, the crystallization behavior of AMF in the presence of a stearic-palmitic SE was assessed.
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